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Toasted Banana Caramel Sauce – sticky sweet and the perfect topping for fruit slices, graham crackers, pancakes, waffles or ice cream.
Are you sick of making banana bread with your overripe bananas? Don’t throw them away! I’ve got another use for those black spotted beauties!! It’s sticky and sweet and you might want to make a double batch! This Toasted Banana Caramel Sauce has my girls going crazy! They are begging for apple slices just so they can dip them in this dreamy sauce.
My initial use for this sauce was to top off our morning pancakes. It was such a huge hit, and devoured in record time, that I made another batch for dipping. I must admit, I did most of my dipping with a spoon!
I think this sauce would be dynamite on ice cream, too. (Ice cream made from bananas of course!)
Now, I’m not going to lie to you and tell you that this particular caramel sauce will remind you of your favorite ice cream topping. This is not regular caramel sauce. It’s BANANA Caramel. If you don’t like bananas, you might want to try the Salted Caramel Sauce from my Apple Cinnamon Bread Pudding recipe instead.
The sweetness of this sauce will depend a lot on the ripeness of your bananas. Ideally, your bananas will be dark and spotty…they are sweetest this way. You can get away with less added sugar if your bananas are super ripe. Never fear though, you can use just ripened bananas too, but you will likely need to add a bit more sugar.
This caramel sauce might be healthier than your average caramel and, for sure, healthier than store bought, but it’s still a treat! Don’t go eating two batches in one day if there is only three of you in the house at the time (oops, too late!). Gosh, my girls can eat! 😉
Now that I’ve made three batches of this ooey gooey goodness, I can assure you that it doesn’t matter what kind of milk you use. I used soy milk in the first batch, hazelnut milk in the second and almond milk in the third and they all turned out the same. I also tried thickening this several ways. I didn’t like the texture tapioca flour gave this sauce…it was more gelatin like almost. I tried thickening it JUST by simmering it down, but it was still a bit too runny for my liking. So, I actually went back to the first thing I tried and that was brown rice syrup. Brown rice syrup already has the consistency of caramel sauce, so just 2 tbsp of this syrup helped to give this banana caramel the consistency I was looking for.
You will have about 2 cups of this sauce after blending, but reducing it down will leave you with approximately 1 cup.
Stay tuned for the pancake recipe that was the original vehicle for transferring this Toasted Banana Caramel Sauce into our mouths at record speed!
Toasted Banana Caramel Sauce
I hope you love this Toasted Banana Caramel Sauce as much as we do. If you try it, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
Toasted Banana Caramel Sauce
Ingredients
- 2 large very ripe bananas
- ¼ cup coconut sugar (use ½ cup if your bananas are not super ripe or you like things on the sweeter side)
- 2 tbsp brown rice syrup
- ½ cup non dairy milk
- 1 tsp pure vanilla extract
- ¼ tsp salt
Instructions
- Place all ingredients in a blender or food processor and puree for a few seconds until smooth.
- Pour the mixture into a saucepan and bring to a boil.
- Reduct heat and simmer about 20 minutes, whisking often. You may need to adjust the heat as it simmers. You don't want the sugars to burn, but you do want a good bubble happening so that it reduces. The mixture will be ready when it's reduced by about half.
Nutrition
More Delicious Dairy Free Sauce Recipes to Love:
Maple Cinnamon Cranberry Pear Sauce
Creamy Sesame Soy Asian Dressing
Katie @ 24 Carrot Life says
This is SO clever! I always freeze my overripe bananas for smoothies but I’m going to pin this for the next time so I can make something a little different. Love it!
Jenn S. says
Thanks, Katie! I’ve got a freezer full too.
Mary says
I love the combination of caramel and banana, and I love the sweeteners you use in this!
Jenn S. says
Thanks so much, Mary! Enjoy!
Mel @ avirtualvegan.com says
This looks totally amazing! Banana and caramel compliment each other so perfectly.I can totally see this drizzled all over a stack of my banana and walnut pancakes!
Monica Gilbert says
Mel! I need the recipe for your banana and walnut pancakes!!! STAT!
Jenn S. says
Yes!! That sounds amazing, Mel!!
anniesnomsblog says
Caramel sauce with BANANA! You are a genius! How divine does this look?!?! 😀
Jenn S. says
Aw, thanks, Annie! I appreciate your kind words!
Sara -The Organic Dietitian says
You had me at banana. Quality ingredients too! Love it.
Jenn S. says
Thanks so much, Sara!!
Shiho@chopstickchronicles says
I actually never made anything caramel. Banana and caramel sound great combination. I am going to try this one. Thank you for sharing.
Jenn S. says
Thanks, Shiho. If you like bananas, this is a wonderfully sticky sweet sauce!
athleticavocado says
this is literally a masterpiece, just when i thought caramel sauce couldn’t get any better, i see this beauty!!!
Jenn S. says
Thank you so much!! And it’s so easy!
veggiesdontbite says
Love!! Caramel sauce everywhere huh?! I could just live on caramel…I’m thinking I need to grab a straw.
Jenn S. says
Caramel tasting party this weekend?? 😉
Alissa says
Woah! I love this idea! I’m constantly shoving overripe bananas into the freezer in the hopes that they’ll eventually make it into some baked good. Next time I am definitely making up a batch of this instead!
Jenn S. says
Yup, me too, Alissa! My freezer is sooo overstocked with bananas that I just had to do something else with them. It was a winner! Thank you!!
Cadry's Kitchen says
What a fun idea!! This sounds like the perfect dip for apple slices. I have tons of ripe bananas in my freezer for smoothies, but I think they’re gonna get co-opted!
Jenn S. says
Thanks, Cadry! We can’t get enough. I’ve been making pancakes JUST so we can top it off with this sauce!
laughingspatula says
This looks so fantastic – I think I’m becoming a vegetarian today 🙂
Jenn S. says
HaHaHa! I love it! Thanks so much!
Strength and Sunshine says
And I just finished my pancakes…sans this amazing sauce!! Toasted and caramel and o….sweetness!
Jenn S. says
Wait, sans? That means without. Do you mean you wish you had used it or did you use the wrong word? I’m confused. (It doesn’t take much!) 🙂
Natalie says
Oh and are those graham crackers in the pic? If so what brand do you get?
Jenn S. says
Yes. They are Trader Joe’s brand and they do contain honey. For some reason, I thought they were on TJ’s Vegan List and I didn’t read the ingredients until I got home (silly me!). After I discovered they contained honey I went on a googling rampage to try to find cinnamon grahams that were vegan and have come to the conclusion that you have to make your own. There are actually quite a few recipes online for homemade ones and they don’t seem too difficult.
Natalie says
I’ve done that too before, darn honey just sneaks in all sorts of places. I really wish someone would make some without, I know I can make them but sometimes I’m lazy 😀 Or just want to make a graham cracker crust and don’t feel like baking before I bake haha. Thanks for the info though!
Jenn S. says
I’m almost positive that Nabisco has some regular ones that do not contain honey, but for the life of me I can’t find any cinnamon ones. And, yeah, not liking the baking before the baking deal. 🙂
Natalie says
A brilliant use of bananas!!! Not that they ever go to waste around here (I really ought to buy them by the case), but I do have a big jar of brown rice syrup that I never know how to use. And you read my mind with the ice cream topping suggestion 🙂
Jenn S. says
Thanks, Natalie! Brown rice syrup makes the best caramel corn too!! I keep meaning to put up a recipe for that and always forget. I always use it to hold my granola bars together.
Monica Gilbert says
I have a freezer filled with damn overripe bananas. I can only handle making so many banana muffins so this is a welcome suggestion. And it looks positively wonderful. Thanks Jenn.
Jenn S. says
Thanks so much, Monica! My freezer looks the same. I purposely buy more bananas than I know we will eat so I can stock my freezer for smoothies, breads, muffins, etc. But, yes, sometimes, as wonderful as those things are, you just need something different! Let me know if you try it!
Monica Gilbert says
I bought the brown rice syrup and I’m defrosting the bananas overnight!! Tomorrow is THE day!
Jenn S. says
WooHoo! I posted the pancakes that we poured it on TODAY! I hope you enjoy!!
Monica Gilbert says
My friend just PMed me on Facebook and said she’s halfway through making this but it looks a murky grey colour?!? Thoughts Jenn?
Jenn S. says
Hmmmm, mine was definitely caramel brown every time. Did she sub anything? I guess color doesn’t matter if it tastes good, but I’ve definitely never had it turn gray.
Monica Gilbert says
Jenn my friend said she used raw sugar instead of coconut sugar. I, however, *puffs out chest* made a batch and it’s a glorious deep caramel colour. I’ll never make a food stylist but WOW does it taste mighty fine!!! And much easier than I thought!
Jenn S. says
Hi, Monica. I doubt the raw sugar vs. coconut sugar would have made the color difference. Not sure what went wrong for her. I’m so happy though to hear that your batch was AWESOME!! Totally puff out that chest! Score!! 🙂